Cutting, mincing and forming of beef, lamb and pork, poultry. Glazed and marinated meat products in pre-formed trays and/or sealed polythene bags. Handling of traced delicatessen products. Customers are provided with specifications which will include intended use, composition of product, packaging information, storage conditions and target microbiological criteria of product under those conditions. All orders are delivered to each customer in temperature-controlled refrigerated vans. Orders are separated into fresh/frozen raw meats, poultry and cooked products are packed separately to prevent cross-contamination during the distribution period.